Rafferty’s Potato Soup Recipe: How to Make It Creamy and Delicious

What’s better than potato soup on those cold, tiring, and rainy days? Potato soup would definitely be up there. Rafferty’s potato soup is the best way to experience this dish.

With a creamy, thick, and rich texture, a mouthful of taste, and a hearty flavor, our copycat recipe couldn’t be more beginner-friendly. Grab some potatoes and get to work, and in no time, you will have yourselves a warm comfort food.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Rafferty's Potato Soup Recipe
• Comments

Ingredients

• Potatoes — 8-10 pcs.
• Onion — 1 pc., finely chopped.
• Cream cheese — 8 oz.
• Milk — 1 ½ cups.
• Cream of mushroom — 1 can.
• Garlic powder — 1 tsp.
• Celery soup — 1 can.
• Cooking oil — 2 tbsp.
• Salt and pepper — as needed.

Instructions

1. Heat oil in a large saucepan.

2. Sauté the onions until transparent.

3. Fill the pan with water and add the potatoes.

4. Bring the mixture to a boil, and cook until tender.

5. Add the cream cheese. Then, add the milk after the cheese has melted.

6. Stir well.

7. Then, add the celery soup and cream of mushroom.

8. Season your soup with garlic powder, salt and pepper.

9. Simmer the soup for 10 minutes before serving.

Substitutions

• Potatoes — Using starchy potatoes is always better, as the high starch content combined with the low moisture will result in a thick, rich and creamy texture. Russet potatoes and Yukon Gold potatoes are always great in this aspect. Still, it should be said that red potatoes could also be utilized as well, although your potato soup will end up with a different texture.

• Cooking oil — As you need cooking oil to sauté the onion, most types of cooking oils will do the job. Stick to whatever you have at hand, as long as it has a high smoke point. Canola oil and avocado oil will do great, and so will olive oil.

• Milk — A proper potato soup simply must be creamy and thick, so milk is a crucial ingredient. If you opt to use starchy potatoes, the milk is absorbed by the starch in the potatoes, resulting in a thick and creamy consistency.
  
  If you have no milk, heavy cream could be a good alternative, even though it comes with a really high-calorie count. If that’d be a problem for you, simply use half-and-half, but you might lose some of the rich texture.

• Cream cheese — If potatoes are the heart of our copycat Rafferty’s potato soup recipe, then the soul part belongs to the cream cheese. It brings a much-needed tangy flavor, along with a handsome texture. Cream cheese will also do a good job of balancing out the flavor if you spice the soup too much. Alternatives could include sour milk or Greek yogurt.

Variations

• Smoky — If you would prefer your Rafferty’s potato soup recipe to be a tad meatier, all you need is some ham, or maybe bacon. Grill and add those to the mix, and you have yourselves a meaty potato soup.

• Vegetarian — Although this version of Rafferty’s potato soup is almost vegetarian, it doesn’t lose any of the flavor, or flair, for that matter. Carrots, celery, and onion are all combined, with the help of non-dairy milk such as coconut milk, to create a delicious vegetarian potato soup.

Equipment

• Measuring cups and spoons.

• Large saucepan.

Storage

• After cooling the soup to room temperature, transfer the leftovers to an airtight container.

• Store your potato soup in the fridge, where it will last for three days.

Tips

• The aromatics — Although our Rafferty’s potato soup recipe already calls for a few aromatics like garlic powder and celery, you can always use more herbs and spices. Thyme, rosemary, and parsley would be great additions, and if you’d rather have your potato soup spicy, you might want to consider using paprika as well.

• The toppings — You can’t go wrong with toppings, and there is always room for more. Although we have already mentioned the ham and bacon in the variations section, they work fairly well as toppings as well. You also might want to consider adding some shredded cheese on top of your potato soup, too.